Differences Among Varieties And Influencing Factors Of Sweetpotato Aroma

Sweetpotato is not only an important grain crop,but also feed/industrial materials and energy crops in China.In recent years,the selection and cultivation of high quality sweetpotato has been paid more attention by some institutions.Sweetpotato aroma,as an important index of quality evaluation,has been more concerned by relevant scholars.In this paper,12 different types of sweetpotato varieties were used as experimental materials to explore the formation of aroma and differences in aroma among sweetpotato varieties.Xinxiang,Zheshu75 and Nonglin54 were selected as experimental materials to study the effect of growth/storage environment on the aroma components of sweetpotatoes.The main innovative results are as follows:(1)The number of aroma components was significantly different in sweet potato varieties,namely ranged from 23 to 44.The alcohols and ketones of starch-type sweetpotato varieties were significantly less than those of other sweetpotato types.5 kinds of shared aroma components in all sweetpotato varieties were detected,including benzaldehyde,benzaldehyde,sunflower aldehyde,?-guaiacol and dianthus.The starch,amino acid and crude fat made more contribution to aroma components in sweetpotatoes.(2)Accumulated temperature,precipitation,ground temperature and average humidity were significantly positively correlated with sweetpotato starch,and negatively correlated with soluble protein and amino acid.Starch and amino acid contents were significantly negatively correlated(r=-0.743,p<0.01)and positively correlated(r=0.795,p<0.01)with ketones.The highest proportion of aromatic,aldehydes,olefins and terpenes was 58.45%,63.58%,58.89% in Xinxiang,Zheshu75 and Nonglin54 with the growth period of 80 d,120d,140 d,respectively.Sweetpotato aroma is the richest at their growth stages.(3)The number of aroma components of sweetpotato showed a decreasing trend under different storage conditions.At 14? storage conditions,ketones,alcohols and esters were significantly higher than them at 25?.The proportion of aromatic,aldehydes,olefins and terpenes was highest in Xinxiang,Zheshu75 and Nonglin54 with the storage period of 40 d?110 d?20 d,respectively at 14? storage conditions,and that was highest in Xinxiang,Zheshu75 and Nonglin54 with the storage period of 40 d,20 d,110 d,respectively at 25? storage conditions.There were significant differences in the aromacomponents of different sweetpotato varieties under different storage conditions,indicating that the storage conditions directly affected the changes of aroma components of sweetpotatoes.